Pumpkin Basil Bisque
This recipe is courtesy of Colleen Smith, owner, Tea Bar & Bites Café in Springfield
Ingredients:
1 large yellow onion, diced
1/4 cup butter
1/2 pound fresh tomato, chopped, or canned diced tomatoes
1/2 pound carrots, cooked or canned
1 can pumpkin
4 cups vegetable broth, divided
4 tablespoons basil
Pinch of sugar
1 cup half & half
1 cup milk
Salt and pepper to taste
Parmesan cheese
Directions:
In a soup pot, sauté onion in butter for 4 to 5 minutes. Add tomato and simmer gently for 5 to 6 minutes.
In a food processor, puree carrots, pumpkin, and 2 cups of vegetable broth until smooth. Add pumpkin mixture to onion and tomato in soup pot.
Add basil and sugar. Fold in remaining vegetable broth, half & half, and milk. Heat slowly until hot.
Season with salt and pepper. Garnish with Parmesan. Serves 6.
Photo by Andrew Barton.
Related Posts
For That Special Someone
Lorry’s husband meant well when he bought her greeting cards for special occasions, but his failure to read the sentiment inside led to some hilarious blunders. She shares memories of his oddest choices, and tells how she finally got even.
